It’s always nice to offer something fresh and light among the sometimes rich cocktail foods that get served. Use your favourite combination of vegetables – having a mix of raw and lightly cooked seems to work best.
INGREDIENTS
assorted vegetables for serving, allow 8–10 pieces per glass: I used blanched asparagus, green beans and baby carrots along with spears of fresh cucumber
Cashew nut cream
1 cup raw cashew nuts, soaked in cold water for at least 8 hours
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon soy sauce
2 cloves garlic, crushed
3 tablespoons sour cream
¼ cup water
sea salt and ground pepper
METHOD
Cashew nut cream: Drain cashews. Place everything in a blender or food processor, season well and blend until smooth and creamy, scraping down the sides occasionally. Chill until ready to serve.
To assemble: Place a good spoonful of the cream in the base of each glass then add the crudité. Depending on the size of the glass used, the cashew nut cream will make enough for 12–16 serves
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.